Oven Roasted Veggies (GF)

 This is a photo of roasted root veggies, like beets, sweet potatoes, onions and parsnips.

Roasted veggies are tantalizing tasty when they are turning brown, caramelizing or crisping. I’m not going to give a carb count here because the variety of veggies one can use is practically endless and besides veggies rarely make anyone put on weight.

Green beans
Eggplant – cut into 1/2 -inch thick rounds
Asparagus spears
Brussels sprouts
Portabello mushrooms
All kinds of peppers

In large bowl, place vegetables, suitably prepared and cut.  In small bowl, combine olive oil and desired spices such as garlic salt, black pepper, parsley, Italian seasoning, seasoning salt, rosemary or thyme.  Pour over vegetables and toss to coat well.  Place vegetables on a large jelly roll pan or cookie sheet that has been greased or lined with foil and sprayed with nonstick cooking spray.  Bake in 425°F (220°C) oven and after 15 minutes, stir and turn.  Roasted asparagus spears should be checked after 8 minutes.  Keep checking and stirring or turning vegetables as needed; remove cooked, tender vegetables that are nicely browned around some of the edges.

Helpful Hints:  While raw garlic is pungent, roasted garlic has a sweeter, milder flavor. It is so mild-tasting that you can spread six cloves of roasted garlic over a slice of low-carb bread just as you would butter.  Lay a sheet of foil and lay it on a baking sheet. Cut about 1/4-inch off the pointed end of the garlic bulb. This exposes the top of most of the garlic cloves in the bulb. Drizzle about 1/2 teaspoon (2 mL) olive oil over the exposed cloves. Sprinkle top with salt and black pepper, if desired. Wrap foil up around garlic bulb and seal the foil at the top to enclose garlic bulb.   Bake 30 to 40 minutes in 400°F (200°C) oven, or until the garlic cloves are golden brown and completely soft.